Madkins
Member
I've been brewing all grain for about 4 years. I've used White Labs and Wye Yeast with great results. Recently I moved states and away from my brewing buddies and purchased my own equipment. I'm using the Boilermaker system with a bayou banjo burner. I've done 3 brews, each time I hit my OG targets, and each time the yeast has failed to ferment below 1.029. The first was an ESB, 100% Maris Otter with Wye Yeast London ESB yeast. Mashed at 151 for 60 min, boiled 60 min and hit OG at 1.048. 5 gallon batch aerated with pure o2 and pitched 2 smack packs at 70 degrees. Fermented at 68 for 7 days. Gravity reading was 1.030. I roused the yeast raised the temp and no change. 2 smack packs could not ferment 5 gallons below 1.030.
Next brew was a porter. British pale base malt same yeast mashed at 152 OG of 1.052. 10 gallons. 1 smack pack per 5 Gallon car boy. Fermented at 68 and gradually increased the temperature to 76 for 10 days. Couldn't get below 1.029 after adding nutrients and rousing the yeast.
3rd brew. Thought my water might be no good so i used bottled Deer park water to maybe eliminate that as a factor and brewed an ESB. British 2 row base malt about 19 lbs plus other grain totaling about 23 lbs. Mashed at 152. Boiled 60 min. 10 gallons and OG of 1.054 1 smack pack per bucket. Fermented at 70 degrees 10 days and stuck again at 1.029. I used a different thermometer for the mash temperature to make sure I wasnt mashing higher than I thought creating too much alpha amalayse and unfermentable sugar. Everything was on target pure oxygen before the yeast was pitched and the smack packs were nice and swollen and still nothing but under fermented overly sweet beer. Oh this batch used A different yeast the weye yeast English ale.
Not sure what the heck is going on. Any ideas or suggestions? I can post exact recipes if needed.
Next brew was a porter. British pale base malt same yeast mashed at 152 OG of 1.052. 10 gallons. 1 smack pack per 5 Gallon car boy. Fermented at 68 and gradually increased the temperature to 76 for 10 days. Couldn't get below 1.029 after adding nutrients and rousing the yeast.
3rd brew. Thought my water might be no good so i used bottled Deer park water to maybe eliminate that as a factor and brewed an ESB. British 2 row base malt about 19 lbs plus other grain totaling about 23 lbs. Mashed at 152. Boiled 60 min. 10 gallons and OG of 1.054 1 smack pack per bucket. Fermented at 70 degrees 10 days and stuck again at 1.029. I used a different thermometer for the mash temperature to make sure I wasnt mashing higher than I thought creating too much alpha amalayse and unfermentable sugar. Everything was on target pure oxygen before the yeast was pitched and the smack packs were nice and swollen and still nothing but under fermented overly sweet beer. Oh this batch used A different yeast the weye yeast English ale.
Not sure what the heck is going on. Any ideas or suggestions? I can post exact recipes if needed.